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How to Make Crème Fraîche


Crème fraîche makes a delicious topping for soups, main dishes and even desserts. The decadent texture is rich, creamy, and very satisfying. Not only is making crème fraîche at home very easy, it allows you the option of choosing high-quality ingredients such as organic milk or cream if desired.


Choosing a Cream

The first step to making crème fraîche is choosing an appropriate cream for the project. 

  • Whipping cream (whole cream) will yield the thickest crème fraîche.
  • Half-and-half can be used, but the crème fraîche
    will have a thinner consistency. Dry milk powder can be added as thickener, if desired.
  • Raw cream can be used but will yield a thinner consistency than if pasteurized whipping cream is used.
  • Avoid ultra-pasteurized (UP) or ultra-high temperature (UHT) cream, as it yields inconsistent results when used for culturing.


Choosing a Starter Culture

There are 2 options for starter cultures:


Making Crème Fraîche

  1. Warm cream slightly to 86ºF
  2. Add starter culture and stir until thoroughly mixed. Do not stir longer than 15 seconds.
  3. Cover the container with a coffee filter or cloth, secured with a rubber band. 
  4. Place the mixture in a warm spot, 72°-77°F, for 12-18 hours or until thickened.
  5. If a thicker consistency is desired, strain the crème fraîche through a tea towel or tight-weave cloth such as butter muslin.
  6. Once the mixture has set, cover the jar with a lid and place it in the refrigerator for at least 6 hours to halt the culturing process and cool the crème fraîche.
  7. Store the finished product in the refrigerator for up to a week.


Ready for Recipes Using Crème Fraîche?


 How to Make Crème Fraîche

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